Place the pumpkin wedges on to a baking tray and drizzle with oil on both sides. Sprinkle with salt, pepper and grated nutmeg add sage or marjoram leaves (if using) roast for 8 minutes and turn over pumpkin and continue cooking until tender.

Make a quick dressing by adding 2 Tbsp balsamic vinegar with 6 Tbsp extra virgin olive oil, sprinkle of salt and pepper and mix to combine

Remove from oven and drizzle over the dressing, sprinkle over the chilli if using and coriander or parsley.

Serve. If wanting to eat as a main course, serve it with a handful of peppery rocket leaves and perhaps a drizzle of yoghurt mixed with a little tahini or herbs!